Fennel Soup with Spelt Couscous


A very cold Mediterranean January calls for more soups on the menu and the delicate anise flavor of this one is delicious.

I use spelt couscous and although did not notice a difference in flavor or texture, it is lower in gluten content than regular couscous.

For the soup, you will need :

1 fennel bulb, chopped, keep aside the fennel leaves
1 medium onion, peeled and chopped
3 potatoes, peeled and chopped
1 teaspoon dried fennel seeds
1 all natural stock cubes
100g spelt couscous
1 bay leaf
salt and pepper to taste
1 spoon olive oil

Place the vegetables in a large pot and immerse with cold water. Turn on the heat and bring to boil. Lower heat and add the dried fennel seeds and stock cube. As soon as the vegetables are cooked remove from heat. Mime took 35 minutes. Leave to cool. Remove the bay leave.

Use a hand blender to purée the soup. Pass it through a colander to get rid of the ‘strings’ . Chop half of the leaves and add to the soup, add the couscous. Reheat to serve and garnish with more chopped leaves.


13 responses to “Fennel Soup with Spelt Couscous”

  1. This looks great – I’m interested in the stock cubes you have used, I haven’t seen them in the UK.

    1. Yes I love these stock cubes. I know you can make your own stock bit my recipes are adapted to being practical for everyone to be able to prepare them even on very limited time during our busy lives.m you can find more information here. I simply love them and the fact that they are additive free. Have a great Sunday !

      1. Thanks – that’s great, have a good day!

  2. One of my favorite vegetables

    1. Absolutely one of the best 🙂 good Sunday Jovina 🙂

  3. Your stock cubes look great! I never see anything like that around here, and usually end up with Knorr.

    1. I do hope you will manage to find them, easily I hope via the link I sent you 🙂

      1. Many thanks! That was thoughtful of you 🙂

  4. I am so jealous I never had that dish before haha.

    1. I love fennel, do give it a try of you find it 🙂

      1. I have tried fennel. I am more of a lemon eating person, although I have to slow down eating that (it is highly acidic and does damage to enamel sadly.)

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